West Coast IPA is Dead
All Grain Recipe
Submitted By: Davidjonbernard (Shared)
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Brewer: David Bernard | |
Batch Size: 5.50 gal | Style: American IPA (21A) |
Boil Size: 6.47 gal | Style Guide: |
Color: 3.3 SRM | Equipment: DJB's rig |
Bitterness: 63.9 IBUs | Boil Time: 90 min |
Est OG: 1.061 (15.1° P) | Mash Profile: Single Infusion, Light Body |
Est FG: 1.011 SG (2.8° P) | Fermentation: Ale with dry hop |
ABV: 6.7% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
10.04 gal |
Duffield |
Water |
1 |
19.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
6.80 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
2.60 g |
Salt (Mash 60 min) |
Misc |
4 |
11 lbs 7.42 oz |
Low Color Maris Otter UK (Crisp Extra Pale Maris Otter) (1.5 SRM) |
Grain |
5 |
1.16 oz |
Simcoe [13.3%] - Boil 70 min |
Hops |
6 |
0.50 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
2.01 oz |
Simcoe [13.3%] - Steep 20 min |
Hops |
8 |
1.0 pkgs |
White Labs WLP001-California Ale ( #) |
Yeast |
9 |
4.23 oz |
Citra BBC [14.4%] - Dry Hop 7 days |
Hops |
10 |
3.00 oz |
Simcoe [13.3%] - Dry Hop 7 days |
Hops |
11 |
Notes
Water modification 1 soft
1.061 OG target
13l at 77C
Use more water to accommodate hop volume
Whirlpool for 25 minutes at 90C
Dry hop with pellets in secondary after fermentation is close to complete. Dry hop at 20C and when clear crash for three days.
Serve at 46-48F / 8-9CThis Recipe Has Not Been Rated